UTILIZATION OF MANGO PEEL FLOUR FOR KOMBUCHA PRODUCTION: CHARACTERIZATION OF ANTIOXIDANT POTENTIAL AND PHYSICOCHEMICAL PARAMETERS

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Resumo

The consumption of tropical fruits and the generation of solid waste during their processing have become increasingly important in the development of new products aimed at meeting consumer demand for healthy and functional foods. In this context, the use of mango peel flour (MPF) emerges as an excellent source to produce high-quality fermented beverages due to its high nutritional value and content of bioactive compounds. Therefore, the present study aimed to analyze physicochemical parameters (pH, titratable acidity, reducing sugars, and soluble solids), the total phenolic content (Folin-Ciocalteu method), and antioxidant activity (DPPH and ABTS assays) of kombucha supplemented with MPF as an alternative medium for fermentation. The beverage was produced using green tea (8g/L) and sucrose (50g/L), with controlled growth of a symbiotic culture of bacteria and yeast. Two experimental formulations were prepared: F1 - 7 days of fermentation, and F2 - 12 days of fermentation. MPF was added to the F2 formulations at two concentrations, 10% and 20% (w/v). The results obtained demonstrated the potential use of MPF in terms of bioactive compounds, as the F2/10% and F2/20% beverages showed higher values for phenolic compounds (789.42±43.96 and 887.26±51.2 mg GAE/g, respectively) and antioxidant activity (DPPH: 319.58±4.54 and 454.88±0.75 µmol TE/g; and ABTS: 83.83±13.25 and 119.17±5.96 µmol TE/g, respectively) compared to green tea and F1 (p<0.0001). Regarding physicochemical analyses, all beverages complied with the analytical parameters required by current legislation. Furthermore, F1, F2/10%, and F2/20% beverages showed an increase in volatile acidity compared to green tea (respectively, 11.36, 11.59, and 13.43 times higher), resulting in a decrease in pH and soluble solids due to the production of organic acids during the fermentation process. In conclusion, mango-added kombuchas exhibited health-beneficial antioxidant compounds, contributing to their antioxidant potential, and thus representing a healthy alternative to sugary beverages in accordance with health considerations.

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Autor

Carolina Lírio Didier Peixe

Obrigada, Alice! 
A análise sensorial já está em andamento e os resultados preliminares indicam boa aceitabilidade. 
A bebida não fica adocicada, uma vez que grande parte do açúcar adicionado é consumido pelo scoby. O produto final fica levemente acidificado!

Instituições
  • 1 Universidade Federal Fluminense
  • 2 Universidade Federal do Estado do Rio de Janeiro
Eixo Temático
  • Formulação e Processamento de Alimentos (FP)
Palavras-chave
Antioxidants; vegetable waste; sustainability